| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | St. Louis | Poultry | 4 | Servings |
INGREDIENTS
| 29 | oz | Canned whole peeled tomatoes, drained/chopped |
| 1/2 | c | Raisins |
| 1/4 | c | Chopped cilantro or parsley |
| 1/4 | c | Sliced scallions |
| 2 | tb | Minced jalapeno chilies, fresh or canned |
| 4 | Garlic cloves, peeled/minced | |
| 2 | tb | Fresh lime juice |
| Salt | ||
| 6 | Chicken breast halves, skinned, boned, grilled, sliced | |
| Shredded lettuce | ||
| Sliced avocado (or prepared guacamole) | ||
| Shredded Cheddar or Monterey Jack cheese | ||
| Dairy sour cream | ||
| 8 corn tortillas, steamed or fried |
INSTRUCTIONS
SALSA FAJITAS In bowl, combine tomatoes, raisins, cilantro, scallions, chilies, garlic and lime juice. Season to taste with salt. Cover; let stand at least 2 hours, or overnight. To serve: Arrange bowls of salsa, grilled chicken, lettuce, avocado, cheese, sour cream and basket of tortillas on table. Let individuals assemble fajitas by layering choice of ingredients on tortillas. Yield: 4 servings. St. Louis Post-Dispatch, April 10, 1989 Posted to MM-Recipes Digest V3 #190 Date: Sat, 6 Jul 1996 02:16:51 GMT From: Linda Place <placel@worldnet.att.net>
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